One-pan meals

Summertime and living should be easy. And one-pan meals are a key factor. Whole meals from the electric frypan, the wok and saucepan take the stress out of cooking as well as reducing the washing up.

Electric frypans are often overlooked as an economical and convenient method of cooking. The non-stick coating makes them excellent for one-pan meals and oriental stir-fries, especially when rice is used. And the cost of cooking a roast and vegetables in a frypan is about half the price of cooking one in a conventional oven.

Wok stir-fries are popular any time of the year but summer is the time to make the most of seasonal vegetables. The veg can be balanced by reheating express or 90-second microwave rices that are readily available now in interesting flavours such as lime and coriander, and coconut, chilli and lemongrass.

Pasta can be cooked in the same pan as the vegetables. Place 150 grams of fettuccine or linguine in a large frying pan with two cups of halved tomatoes, three chopped spring onions, crushed garlic, one cup of peas, basil leaves plus about 4 cups of water. Bring to the boil and cook until the pasta is al dente and the water almost evaporated. Turn the pasta often using tongs.

Bring a large saucepan (10 cups) of water to the boil. Slowly stir in the macaroni so the water doesn't go off the boil. Cook until just tender, about 12 minutes.

Add the peas and corn and simmer for 2 minutes.

Meanwhile, whisk the egg, milk, flour, mustard, chilli flakes and salt and pepper in a bowl.

Drain the pasta and vegetables through a sieve or colander. Place the egg mixture in the empty saucepan. Whisk over low heat, until thickened. Stir in the cheese, until melted. Return the pasta and vegetables to the saucepan and heat through.

Great served garnished with shaved parmesan and chopped parsley. Serves 4

From the farm

From the pantry

Dedicated to food and wellbeing, Bite is the New Zealand Herald's weekly food magazine. With a new theme each week, Bite offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs. Bite magazine is supported by this mobile-friendly website with over 10,000 recipes, cooking advice, articles, competitions and food-related news.